Ah, pappardelle. My favorite noodle. I love the texture, and the relatively large width of the noodle enables them to absorb flavors well.
We’ve still got leftovers from the lovo our gardener prepared this past weekend, and I stirred them into a pasta dish with the same flavor base as the Fijian butter chicken I made the previous night, plus parmesan.
Again, I doubt you have chicken lovo lying around your kitchen, so you can use regular chicken thighs or rotisserie chicken.
1 pack pappardelle
4 pieces of chicken, cooked and shredded
1 can coconut cream
1 can whole peeled tomatoes
parmesan to taste
garlic salt to taste
fresh basil for garnish
Bring water to a boil in a pot, and cook the pappardelle until al dente. Drain and set aside.
Saute the chicken in olive oil in a large pan, then add the pasta and other ingredients. Garnish with basil.
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